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Mathematical Problems in Engineering
Volume 2013, Article ID 607546, 10 pages
Research Article

Release Mathematical Model of Active Agent from Packaging Material into Food

1School of Mechatronics Engineering and Automation, Shanghai University, Shanghai 200072, China
2School of Environment and Biological Sciences, Rutgers, The State University of New Jersey, NJ 08901, USA

Received 13 May 2013; Accepted 21 October 2013

Academic Editor: Vanee Chonhenchob

Copyright © 2013 Xiuling Huang et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Citations to this Article [3 citations]

The following is the list of published articles that have cited the current article.

  • Panuwat Suppakul, “Controlled Release of Active Compounds,” Reference Module in Food Science, 2016. View at Publisher · View at Google Scholar
  • Xiu-Ling Huang, Xiao Zhang, Xian-Tao Zhang, and Kit L. Yam, “Modeling release of chemicals from multilayer materials into food,” Thermal Science, vol. 20, no. 3, pp. 839–843, 2016. View at Publisher · View at Google Scholar
  • Mia Kurek, Yannick Laridon, Elena Torrieri, Valérie Guillard, Astrid Pant, Cornelia Stramm, Nathalie Gontard, and Carole Guillaume, “A mathematical model for tailoring antimicrobial packaging material containing encapsulated volatile compounds,” Innovative Food Science & Emerging Technologies, 2017. View at Publisher · View at Google Scholar